This simple recipe for cowboy stew is filled with kielbasa sausage, cumin, chiles, and chili powder for a touch of Southwest flavor. On the stovetop, it’s quick and simple to prepare, but a crockpot simmering it all day brings out the greatest flavor. Combine with cornbread and a straightforward green salad.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 cloves garlic, crushed
- ¾ cup uncooked quinoa
- 4 cups vegetable broth or stock
- 1 tablespoon tomato puree
- 3 tomatoes – peeled, seeded and chopped
- Italian seasoning to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
- Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Reviews
It was very tasty too much liquid. i would cut it in half next time I make it.
I have never eaten quinoa before so I was pretty apprehensive. After reading reviews and cutting stock to 2 cups instead of 4, I thoroughly enjoyed this dinner! and I feel so healthy! I am glad to have leftovers!
It was a disaster. After all the cooking times I ended up with quinoa soup. I don’t know what I did wrong.
It is very good but need to add less liquid otherwise very soggy
Loved it! Added grape tomatoes and fresh mushrooms. Broth. My parents (meat and potatoes) loved it. Full of flavor.
I’ve never made this dish before, but I know it’s very healthy.
Made no changes and loved it.
Delicious, healthy and very simple to make. I’d make this again!
Really great dish! It is a new fav in the rotation! I added to chicken sausage to make it a non vegetarian meal which my husband enjoyed!
Was good but 4 cups of broth was watery. Will try less next time!
Quite good, following people’s advice to keep the broth to quinoa ratio two to one.
It was alright. Used less water as suggested. Would probably be better with some goat cheese. I added some cooked chicken because I needed to use it.
LOVE this recipe! So light and refreshing and easy to make! This salad won’t be around long!!
I wasn’t sure about this, but when I cook at work I am always encouraged to go the healthful route. So, it was suggested and I tried it. EVERYONE LOVED IT. Even the people that just knew they wouldn’t…..did! I tried to be fair and stick to the recipe, but the ratio of liquid to quinoa didn’t seem right to me. So, I changed it to 2 cups quinoa and 4 cups broth (I was feeding a crowd!). It turned out the perfect consistancy. The only thing I will change next time will be to sweat the vegetables some, and stir them into the quinoa just before serving. I prefer them to be a little more al dente. Overall, it is a very good recipe. Wonderful flavors, and good for you. What more could you want?
I thought this was a great recipe. I used all 4 cups of vegetable broth, and I liked the texture of the quinoa. (I like my quinoa mushy, though.) The broth gave it a great flavor, and the peppers, onion, & garlic made it taste great. I put in a LOT of Italian seasoning, so it was very flavorful. My whole family loved it, and so did I 🙂
Not a lot of flavor for all that is in it. I messed around with amount of quinoa vs. liquid and it came out about right thanks to other reviewers. If not for the flavor of the dish I paired it with, not sure I would love it.
This made for a warm, satisfying weeknight meal. As other reviewers suggested, I reduced the stock to 2 cups. I also opted for red, orange, and yellow peppers (rather than any green, which tend to impart a more Mexican flavor, in my opinion). I subbed ketchup for the tomato paste and added a splash of balsamic vinegar along with it. Definitely add feta cheese (or, even better, crumbled goat cheese) to serve. I can’t wait to make this again!
Interesting…it seemed to be lacking something. Added extra garlic. There seemed to be about 1/2 C too much liquid.
I made this last night and my husband and I both loved it. I did alter the recipe a little. I used one cup of Quinoa and only 14.5 oz. of broth and used canned diced tomatoes because tomatoes are not in season righ now. We will have the leftoves for lunch.
Family loved it. Couldn’t find quinoa, so I used cousins. Fair trade.
Excellent! Very tasty Very versible. Itried shrimp to make it more a main dish which was excellent